Indian Condiment & Spices Hindi & English Name With Their Uses In Kitchen
1. Ajowan (Ajwain)
2. Aniseed (Saunf)
3. Asafoetida (Hing)
4. Bay Leaf (Taj Patta)
5. Green Cardamom (Choti elaichi)
6. Black Cardamom (Moti/Badi elaichi)
7. Cinnamon (Dalchini)
8. Clove (Laung)
9. Coriander Seed (Dhaniya)
10. Cumin (Jeera/Zeera)
11. Chilli (Mirch)
12. Fenugreek (Methi daana)
13. Wild Mangosteen (Kokum)
14. Mace and Nutmeg (Javitri and Jaiphal)
15. Mustard (Sarson/Rai)
16. Nigella (Kolonji/Onion seeds)
17. Pepper (Kali Mirch)
18. Poppy Seeds (Khus Khus)
19. Saffron (Kesar/Zafran)
20. Turmeric (Haldi/Yellow ginger)
21. Curry Leaf (Kari Patta)
22. Dried Ginger (Saunth)
23. Black Salt (Kala namak)
24. Allspice (Kebab cheeni)
25. Cubeb Pepper (Pipli/Long pepper)
26. Dill (Sowa)
27. Liquorice (Mulethi/Black sugar)
28. Star Anise (Badalphool/Chakriphool)
29. Zedoary (Aam haldi/Wild turmeric)
30. Celery Seeds (Radhuni)
31. Marjoram (Marwa)
32. Oregano (Sathra/ Mountain mint)
33. Capers (Marathi Moggu/ Kiari/ Kabra)
34. Stone Flower (Pathar ka phool)
35. Cobra Saffron (Nag kesar)
36. Basil Seeds (Subza)
37. Root of Betel (Paan ki jadh)
| NAME | TYPE | CHARACTERISTICS | EXAMPLE USE |
| Allspice | Whole or ground #spice | Small brown berry. Flavour resembles a combination, cinnamon, clove and nutmeg. Native to W. India. – Spices and #Herbs SL 326 | Sausages, braised meats, poached fish, cooked fruits, puddings, pies, relishes |
| Anise | Whole or ground spice | Licorice flavour, native to Spain, China, and Syria. | Cookies, pastries, bread. |
| Basil | Herb leaf; fresh or dried | Aromatic green leaf, member of mint family. Can be grown fresh in warm weather. | Tomato dishes, Pesto, egg dishes, salads, marinades, fish, compound butters. |
| Bay leaf | Whole leaf herb | Stiff, dark green, oblong leaf. Pungent aroma. Reminiscent of sassafras. Comes from laurel tree. | Stocks, sauces, soups, stews, braised meats. |
| Bouquet garni | Flavouring mix | A personal selection of herbs, vegetables and occasionally spices, often tied with a string. – Spices and Herbs SL 329 | Stocks, soups, sauces |
| Caraway | Whole spice, seed. | Dark brown curved seed. Grown in Northern Europe. | Rye breads, cabbage, sauerkraut, Eastern European cuisine. |
| Cardamom | Whole pod or ground seed spice. | Tiny brown seeds, white on green pods. Sweet and aromatic, expensive. Native of India and Guatemala. | Pickling, Danish pastries, curries |
| Cayenne | Ground spice, seed. | Ground hot red pepper. Very powerful. Native to French Guiana. | In small amounts: soups, sauces, fish, eggs. |
| Celery seed | Whole or ground spice, seed | Tiny brown seed, with strong celery flavour. Too much can create a “hot” spice effect. | Salads, dressings, pickling, tomato dishes, marinades. – Spices and Herbs SL 321 |
| Chervil | Herb leaf, fresh or dried | Mild flavour of parsley and tarragon | Soup, salads, sauces, egg dishes, chicken, fish, dressings. |
| Chili powder | Ground spice, blend | Blend of ground cumin, chili pepper, oregano, all spice. Can be mild or hot | Chili, stews, sauces, ground meats. |
| Chives | Fresh, dried, frozen herb | Fine, hollow, green top of a very small onion | Salads, egg and cheese dishes, fish soups, sauces. |
| Cilantro | Leaf herb, dried or fresh | Light green aromatic leaf. Shape of flat parsley but much more pungent flavour. Leaf from coriander seed. – Spices and Herbs SL 333 | Salads, salsa, sauces, soups, eggs, dressings |
| Cinnamon | Stick or ground spice | Aromatic bark from cinnamon or cassia tree. Reddish brown colour. Native to east India. | Preserves, stewed fruits, breads, pastries, desserts, ham, hot beverages. |
| Clove | Whole or ground spice | Dried flowerbud of tropical clove tree, pungent, sweet in flavour. Native to Indonesia. | Whole: Marinades, stocks, sauces, braised meats, hams, and pickling. Ground: pastries, fruits and cakes. |
| Coriander | Whole or ground spice | Round, light brown seed. Slightly aromatic flavour. Native to Argentina and Morocco. Seed to cilantro leaf. | Pickling, sausage, stocks, pork, curries, gingerbread, salsa, dressings. – Spices and Herbs SL 259 |
| Cumin | Whole or ground seed, spice | Small seed resembling caraway, but lighter in colour. Grown in Mexico and Syria. | Ingredient in chili and curry powder blends. Sausage, meats, salsa, egg, and cheese dishes. |
| Curry | Ground blend, spice | Mixture of approx. 20 spices, peppery, yellow in colour. Includes turmeric, cumin, coriander, ginger, clove, cinnamon. Can vary from mild to very hot. | Curry dishes, vegetables, soups, sauces, fish, meat, rice. |
| Dill | Whole seed or “dill weed” which are leaves. Leaf fresh or dried. | Herb and seed with “ dill pickle” flavour. Seed more pungent than herb. | Seed: Pickling soups, sauerkraut, marinades. Herbs: Salads, soups, fish and shellfish, vegetables, sauces, vinegar. |
| Fennel | Whole seed | Greenish brown seed, similar in flavour to anise. Grown in S. America, Asia, and Africa. | Sausage, tomato, sauces, marinades, fish, pickling. |
| Fine herbes | Herb blend | Generally a bouquet blend of three or more herbs used to enhance various dishes. Finely chopped herb mixture – chives, tarragon, parsley, basil, savoury, etc. – Spices and Herbs SL 257 | Herb sauce, compound butters, broiled, fish, cold sauces. |
| Garlic | Fresh, whole bulb. Dried: granulated powder, or mixed with salt. | Strong, aromatic member of onion family. – Spices and Herbs SL 259 | Used widely in cooking. |
| Ginger | Spice, fresh whole, dried powder, candied, crystallized, or pickled. | Light brown knobby root from tropical plant. | Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese, Caribbean and Japanese cuisine. |
| Juniper Berry | Whole spice | Slightly soft, purple berry, “Piney” flavour. Principle flavour of gin. | Marinades, game dishes, sauerkraut. |
| Mace | Whole “blade” or ground spice. | Made from outer covering of nutmeg. Orange red in colour. Aromatic, similar to nutmeg in flavour but milder. | Baked goods, desserts, fruits, sausage, fish, vegetables, preserves. |
| Marjoram | Dried herb leaf | Grey green herb from mint family. Similar to oregano but milder. | Beef, veal, lamb, sausage, pâtés, poultry, stews, soups, vegetables, salads, sauces. |
| Mint | Herb leaf, fresh or dried. | Aromatic herb with cool flavour. Spearmint and peppermint are most common. | Lamb, fruits, tea, fruit, beverages, peas, carrots, potatoes, jellies, soups, sauces. |
| Mirepoix | Flavouring mix | Mixture of vegetables, herbs and spices used to enhance the flavour of meat, fish and shellfish dishes. Common ingredients are – onion, celery, carrot, leek, garlic, peppercorns, bayleaf, clove, thyme and rosemary. | Stocks, soups, sauces, roasts. |
| Mustard seed | Whole and ground seed | Very pungent seed – white, yellow or brown. – Spices and Herbs SL 297 | Blended w/vinegar to make prepared mustard. Pickling, sauces, salsa, Prepared: Sandwiches sauces, dressings, ham. |
| Nasturtium | Leaf and seed. | Plant with yellow, orange, and red flowers, with sharp casting leaves and seeds with pungent odour. | Salads, pickling, mustard. |
| Nutmeg | Whole or ground spice | Sweet, aromatic kernel of nutmeg fruit. Grown in Netherlands and East and West Indies. | Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts, breads. |
| Oregano | Leaf or ground herb, fresh or dried. | Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico, grown domestically. | Italian and Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, marinades. |
| Paprika | Ground spice | Ground from dried sweet red pepper. Spanish: Bright and mild. Hungarian: Darker and more pungent. | Asset to bland pale food. Fish, sauces, dressings, garnish. |
| Parsley | Fresh leaf herb in bunches. Dried. | Green leaf, curly or flat, with delicate sweet flavour. Excellent source of vitamin C. | Garnish, fried stews, sauces, salads, vegetables, potatoes. |
| Pepper | Whole “peppercorns” black, white, or green, cracked medium or fine ground. | Small hard berry. Black: Pungent, aromatic. White: What is left when black outer casing is removed, milder. Adds sharp tang to all foods. Green: Packed in mild brine. | Widely used with just about all foods including green in sweets. |
| Poppy seeds | Whole spice | Tiny blue black seeds with crunchy nut like flavour. It is a product of the opium poppy, but does not contain opium | Garnish for breads, rolls, pastry, fillings, cookies, cakes, salsa, dressings. |
| Rosemary | Whole leaf herb, fresh or dried. | Light green leaf resembling pine needles. Very aromatic. Once grown, very healthy and strong, even in cold weather. | Lamb, fish, beef, sauces, soups, stews, salads, marinades. |
| Sachet bag | Spice mix | Various spices tied in a small cheesecloth sack. – Spices and Herbs SL 252 | Braised meats, game stews, pickling, soups, sauces |
| Saffron | Whole “threads” spice | Only the stigmas from the saffron crocus are used. Very expensive. Gives bright yellow colour to foods. Mild distinctive flavour. | Flavour and colour baked goods, rice, potatoes, soups, sauces, curry, meats. |
| Sage | Whole, rubbed, or ground herb leaf, fresh or dried. | Pungent grey green herb with fuzzy leaves, oblong shape. | Stuffing’s, meats, poultry, soups, stews, salads, fish. |
| Savory | Fresh or dried herb leaf | Fragrant herb of mint family. Summer preferred to winter. | Salads, eggs, vegetables, stuffing’s, soups, meats, fish, sauces. |
| Sesame | Whole (hulled or unhulled) seed | Small yellowish seed with nutty taste. High oil content. Imported from Asia, East and Central America. | Can be roasted. Bread and roll garnish, salads, oriental candy. |
| Tarragon | Fresh, dried, pickled herb leaf. | Delicate green herb that is both mint and licorice – like. Small oblong leaf. – Spices and Herbs SL 265 | Béarnaise sauce, tarragon vinegar, chicken, fish, salads, dressings, eggs. |
| Thyme | Fresh or dried herb leaf, crushed or ground | Tiny brownish green leaf, very aromatic. – Spices and Herbs SL 297 | Soups, chowders, stocks, sauces, meats, poultry, salads, dressing. |
| Turmeric | Ground spice | Intense yellow root of ginger family. Mild but peppery flavour | Curry powder, pickles, relish, salads, eggs, rice, chow – chow. |
